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Kale Chili You Will Want to Make On Repeat

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This incredibly delicious vegan, wfpb chili is a hearty and filling recipe to be enjoyed any time of the year. It is a veggie-packed, one bowl healthy dinner that can be prepared quickly, requiring only a few ingredients. No large chili pot needed.

This is one of the recipes in my recipe box that I make on repeat. I make it at least once a week – it comes with the added bonus of enough leftovers for lunch the next day.

cooking with plants - kale and sweet potato stew in a bowl
Whole Food Plant Based Chili

When you think of making chili you may think of it as a meal for the colder months of the year – or too time consuming to make.

plant based chili in a bowl - kale chili with sweet potatoes
Kale and Sweet Potato Chili

This kale chili with sweet potatoes will change your mind. It can made in one bowl in the microwave in 15 minutes – how is that for easy for when you want a delicious meal in a snap?

Delish began chili in a bowl

It is made with crunchy kale, sweet potatoes, hearty beans and rice. Another great thing about bowl meals is that any of the ingredients can be swapped out for another kind of potato, rice or green.

I have made it with white Japanese sweet potatoes, butternut squash, purple rice, quinoa, lentils, black beans and chopped collards – so don’t feel you need to stick to the original recipe.

If you want a little crunch, serve it with a side of salt-free tortilla chips. I make these by cutting up a Food for Life Tortilla and bake until crisp.

It’s chock full of flavor and health benefits, so don’t hesitate to garnish with some fresh cilantro if you have it, grab a spoon and dig in.

Sweet Potato and Kale Recipe

Kale and Sweet Potato Chili

This incredibly delicious wfpb vegan chili is a hearty, veggie-packed dish, made with crunchy kale, sweet potatoes, and hearty beans. It will become a staple in your menu planning. It is fast and easy to make requiring only a few ingredients. Makes 8 cups
Course: bowls, Dinner, Lunch
Cuisine: American, Mexican
Keyword: chili, homemade vegan tomato soup, plant based, WFPB
Servings: 4 people
Calories: 503kcal
Cost: $6.00

Equipment

  • 1 microwave-safe bowl
  • 1 saucepan

Ingredients

  • 2 sweet potatoes each – 12 oz. – peeled and cut into 3/4-inch cubes
  • 1 cup pico de gallo or salsa
  • 1 – 15 oz. can diced tomatoes undrained
  • Tbsp chili powder more or less to taste
  • 1 – 15 oz. can white beans rinsed and drained
  • 6 cups kale chopped and stems removed
  • 2 cups brown rice cooked
  • Pinch of sea salt or to taste
  • fresh cilantro as an optional garnish

Instructions

  • Cook rice in any manner you like. Or use shelf-stable pouches of cooked brown rice. Set aside when cooked.
  • In a microwave-safe bowl combine first five ingredients. Cover and microwave 10 to 13 minutes or until sweet potatoes are fork tender. Stir once or twice while cooking.
  • Stir in beans and kale. Cover and microwave 3 to 4 minutes or until kale is wilted.
  • Season with salt and mix well.
  • Place cooked rice in bowl and serve chili over it.

Notes

To save prep time you can buy shelf-stable pouches of pre-cooked brown rice and frozen chunk of uncooked sweet potatoes or butternut squash.
I used a medley of rice from Trader Joes – but any rice – brown, black, purple or wild rice tastes great in this recipe.
I used orange sweet potatoes, but you can use Garnet or Japanese sweet potatoes.
The recipe calls for white beans, but if you don’t have any – you can also use black beans or pinto beans.

Nutrition

Serving: 2cups | Calories: 503kcal | Carbohydrates: 108g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 518mg | Potassium: 987mg | Fiber: 11g | Sugar: 11g | Calcium: 321mg
bowl of kale chili with sweet potatoes and rice

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11 Comments

  1. Looks delish, just printed the recipe and am excited to try it! It’s packed with my favorite foods and just looks SO good.

  2. Hey Diane. I’ve already left a comment, but I need to write an “after” comment. I made the dish and it was soooo GOOD! Thank you for sharing this recipe because I’m switching to a more plant-based diet once again and need great ideas like this.

    1. Hi Caye – Isn’t is yummy. So happy to hear that you liked it. I make many recipes and don’t like all of them. When I do, it goes into my recipe box. When you have easy to make recipes it does make eating plant based easier.

  3. Thanks for sharing Diane, this looks delicious and easy enough to try as I have all the ingredients on hand!

  4. Trying your chili and kale recipe for dinner tonight. I’m hoping it will make me accept sweet potatoes a little more in my diet. Making this with black beans which is what I have on hand.
    Thanks for all your great ideas, Diane! I appreciate you.

    1. I love your WFPB recipes and this one looks like a winner! I can’t wait to try it. Thanks so much for sharing. Have a great weekend.

    2. Hi Diane. If you could be so kind to clarify the amount of sweet potatoes 🍠
      Is it 12 oz total or -2-12 oz potatoes. And, if possible could you say how many cups diced this is?
      I love the variations you suggest!! WFPBwin

      1. Hi Laura – You should use 2 sweet potatoes that each weigh 12 oz – total 24 oz. Or just get 2 medium size sweet potatoes. I realize if you don’t have a scale it’s hard to judge. I would say it is around 3 cups of chopped and cubed sweet potatoes. If you use more or less, it will still taste good. :-)